I usually cook tougher cuts of beef or pork (eg, top round beef steak, certain pork chops, etc.) in my slow cooker. I usually follow some sort of recipe includes a cream-of-whatever soup or a broth base plus some seasonings and occasionally some vegetables. I almost always cook it on the low setting. Nevertheless, no matter how long I cook it for, it never comes out fork-tender like the recipe claims. It is always dry and tough. I cannot figure out my error. My best guess is that my Crock Pot is cooking things too quickly, even on the low setting. Do you have any other ideas or suggestions?
Why does the meat that I cook in my Crock Pot slow cooker come out so dry and chewy?
- Thread starter phillip
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